Crepes with Ricotta: Crespelle al Formaggio

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I made crepes for the first time this weekend using this recipe. It was one of the most delicious meals I've ever made. The only difference was that I rolled them up like an eggroll, so the cheese filling was completely enclosed in the crepe. I can't wait to make this for company. Beyond delicious!!! Thanks mario :

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I just made these and enjoyed them very much. Here are some tips: You need to use much more than just 1 - 1.5 Tbls. of the batter when making the crepes. Use at least 4 Tbls. to make the required 17 crepes. Also, you must use less filling for each crepe than suggested. Otherwise you'll only fill about 12 crepes. Makes for a great Sunday brunch item. Enjoy!

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When i was young my family always made fresh pasta at home. Never store bought. My Grandmother was a patriarch of good Italian. We would make Manicotti and this recipe for the crepes is the same recipe we used for our manicotti shells. Only we added powdered sugar for a sweet tase. At Christmas time, it was never unusal to find all the relatives at grandmas making pasta for dinner the week before. We would lay out the pasta on the beds covered with a clean white sheet.

We tried this recipe last week and man was it awesome! The flavor and taste of all the cheeses with the salami worked well togther. The nutmeg made for an unusually good finish to tickle the tase buds!